Cooking delicious red borscht with beets in meat broth. Red borscht with beets recipe with photo

Borsch is one of the most favorite dishes of the entire population of Russia and neighboring countries. There are a lot of recipes for its preparation, it is believed that every housewife has her own secrets that make the first dish unique. However, in order for borsch to be tasty, red and rich, you need to follow certain rules when cooking. Let's figure out what ingredients are needed to prepare everyone's favorite dish, how dressing is made, and what delicious cooking secrets are revealed by housewives from different regions.

Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unshakable. First you need to wash, peel and cut all the vegetables. Beets are processed separately, because they are the main ingredient of the first course. Its preparation takes place in several ways:

Cook in the skin.
Bake in the oven.
Grind and stew in a pan.

To keep the color of the beets, add a little citric acid, juice or table vinegar to the cooking medium. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the pulp of any bird or mushrooms. For tasty borscht, the broth needs fatty, and in order for it to become so, you need to cook the meat after boiling for at least 2.5 hours over low heat.

Only after preparing the broth, peeled and chopped potatoes are added to the borscht, after 15 minutes - chopped cabbage, then beets, and then vegetable frying. This is basic step by step guide cooking red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for cooking red borscht with beets

Today, it is impossible to find a Russian person who knows how and loves to cook, but does not know how to cook red borscht with beets. Another thing is that there are many options for its preparation, but it is prepared differently in each region. For example, in the south they like borsch with fish, in northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meats, Ukrainians - with beans and donuts. We propose to consider the most delicious recipes cooking beetroot soup.

Classic beef recipe with meat and fresh cabbage

To cook hearty, fragrant red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But at least 2 days the whole family will be fed, and the next day the dish will become even richer and tastier. The main thing is to strictly follow the recipe, and then you will get the result that you expected. Ingredients:

800 g of beef;
5 pieces. potatoes;
0.5 kg of white cabbage;
two beets;
two carrots;
two bulbs;
two cloves of garlic;
one st. l. tomato paste;
one tsp vinegar;
two st. l. vegetable oil;
salt, herbs, spices.

Recipe:

Rinse the beef, cut into medium pieces, cover with water, cook after boiling for 1.5–2 hours.
Peel the beets, cut into thin strips, add vinegar to preserve the color, fry in vegetable oil for 5-7 minutes.
Cut the potatoes, carrots and onions into cubes, chop the cabbage thinly.
Fry onions and carrots separately with tomato paste, salt and spices.
Load the potatoes into the broth, salt, after 5 minutes, load the cabbage.
After 10 minutes of boiling, add the fried beets, and after another 10 minutes, fry.
Garlic, passed through a press, is added at the very end a few minutes before the fire is turned off. When all the ingredients are ready, remove the dish from the stove, sprinkle the borscht with finely chopped herbs, let it brew for half an hour, and then serve it to the table.

Borscht with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also a healthy dish, but you will have to tinker with it. Pickled beets in sweet and sour sauce can be bought ready-made or pickled yourself. Ingredients:

2.5 liters of chicken or any other broth;
200 g sauerkraut;
two pickled beets;
one carrot;
two potatoes;
one bow;
two tomatoes;
two cloves of garlic;
one st. l. Sahara;
salt, bay leaf, spices, sunflower. oil.

Recipe:

In a boiled broth with chicken pieces, put the potatoes, peeled and diced.
Cut the onion into cubes, and grate the carrots, then fry the vegetables in sunflower oil for 5 minutes.
Add the fried vegetables to the stock pot.
Cut the pickled beets into small cubes, and then lower them into the broth.
Pour sugar into sauerkraut, then simmer for 5-7 minutes over low heat.
When the potatoes are ready, put cabbage, mashed tomatoes, chopped garlic, spices, bay leaf, salt into the borscht.
Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot soup without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so we love all Slavic peoples without exception. The composition of this dish includes a variety of products, but the beets remain unchanged. We will look at the recipe for making delicious beetroot on pork ribs. Ingredients:

800 g pork ribs;
one large beet;
one carrot;
one bow;
two potatoes;
two st. l. tomato. pastes;
one tsp dried celery root;
5 pieces. allspice peas;
two bay leaves;
one st. l. vinegar
two teeth. garlic;
salt, pepper, chopped herbs.

Recipe:

Wash and cut pork ribs into small pieces, put in a prepared container, fill with water.
Add the peeled onion head, celery root, allspice, laurel. leaf, put on the stove to cook the broth.
Grate the peeled beets, simmer in a pan with water and vinegar for about 20 minutes.
Peel potatoes and carrots, cut into cubes, put in broth.
When ready, send the beets to the pan.
Add salt, spices, finely chopped garlic to the borscht.
Boil the beetroot with all the products for 5 minutes, then turn off the heat and add the chopped greens.

Red borscht is also eaten cold, it is especially relevant in hot summer days. Svekolnik is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups on meat broths appeared. We'll consider classic recipe cold borscht on beetroot broth and bread kvass. Ingredients:

three beet roots;
two carrots;
two fresh cucumbers;
2 hard boiled chicken eggs;
2/3 liters of bread kvass;
2/3 liters of beetroot broth;
1 teaspoon of sugar;
1 st. a spoonful of table or apple cider vinegar;
100 g sour cream;
salt, citric acid - to taste;
chopped fresh herbs.

Recipe:

Wash, boil the beets and carrots, cut into strips.
Slice fresh cucumbers.
Pour vegetables with kvass, mix with beetroot broth.
Add citric acid, vinegar, salt, sugar, herbs.
Before serving beetroot, do not forget to put chopped eggs and sour cream.

Lean borscht without meat with mushrooms and green beans

For vegetarians and fasting people, lean borscht is perfect, and meat broth will successfully replace mushroom broth. Beans, as a rule, are put in a dish canned, but we will add more useful green beans, which are sold in supermarkets in frozen form. Ingredients:

200 g of any fresh mushrooms;
150 g of green beans;
150 g cabbage;
one beet;
one bow;
one carrot;
two potatoes;
two st. l. tomato paste;
two st. l. for frying any oil;
herbs, salt, spices.

Recipe:

Boil chopped mushrooms in lightly salted water (20 minutes).
Add chopped potatoes to the mushroom broth, and after boiling, shredded cabbage.
Peel the raw beets, sprinkle with vinegar, cut into strips, fry in oil, then add to the broth.
Onions, carrots, peel, cut, fry in a pan, add a tomato. pasta, salt, spices.
Combine the frying with the broth, bring to a boil, turn off the heat, add greens, let the borscht brew.

Delicious borscht with sorrel and tomato paste without vinegar

Borsch with sorrel is considered a summer dish, but in winter it will also be relevant if fresh sorrel is replaced with canned one. This beetroot will not require much effort to prepare, and you will definitely like it. Ingredients:

half a kilo of chicken;
4 potatoes;
one beet;
one carrot;
one bow;
bunch of sorrel;
two st. l. tomato. pastes;
herbs, salt, spices.

Recipe:

Wash the chicken, divide into pieces, put to boil.
Peel the beets, chop, send to boil in chicken broth.
Grate the carrots, cut the onion and potatoes into cubes.
Send the potatoes to the broth.
Saute onion and carrot. butter, add tomato. pasta, salt, spices.
Add finely chopped sorrel to the borscht along with the frying, let it boil for 10 minutes, then turn it off.
Serve to the table with greens and sour cream.

A simple recipe for chicken broth with tomato dressing in a slow cooker

A slow cooker will help you cook red borscht much faster. This unit is a real salvation for working people who do not have the opportunity to devote a lot of time to cooking. Consider the simplest recipe for a slow cooker, but no less tasty than on the stove. Ingredients:

half a kilogram of beef pulp;
400 grams of fresh cabbage;
150 grams of potatoes;
100 grams of onion;
300 grams of beets;
100 grams of carrots;
three teeth. garlic;
three st. l. oils;
three st. l. tomato paste;
salt, laurel leaf, spices.

Recipe:

Finely chop the onion, fry in a multicooker bowl with the “Baking” mode.
Grate the carrots and add to the onion for 10 minutes.
After put tomato paste for 5 min.
Peel the beets, chop them randomly, add a pinch of citric acid, send to the vegetables, leave to stew for 15 minutes.
Cut the beef and potatoes into small cubes, chop the cabbage.
Add the remaining ingredients, salt, spices to the multicooker bowl, fill with water to the maximum, select the "Soup" mode and set for an hour.
After the end signal, add chopped garlic and herbs to the dish.

How to cook seasoning for borscht for the winter from tomato

Borsch dressing is always useful in winter, so zealous housewives prepare it for the future. If the house has a large freezer, then vegetables can be frozen, but not everyone has such a luxury, so the seasoning is stored in jars without sterilization. Ingredients:

2 kg tomato;
1 kg rep. Luke;
1 kg of carrots;
10 pieces. bell pepper;
half a kilo of parsley;
half a kilo of dill;
1 pack of non-iodized salt.

Recipe:

Grate the carrot.
Finely chop the peppers and tomatoes.
Chop greens and onions.
Sprinkle vegetables with salt, arrange in glass jars, store for several months in a cool place.

Video recipe: how to cook Ukrainian borscht with beets

Ukrainian borsch is the use of lard as fat, which is pounded in a mortar with garlic, onions and herbs until a thick mass is formed. Some Ukrainian recipes call for the addition of toasted flour to thicken the borscht. For a beginner, such a dish may not be able to do it. Even recipes with photos cannot convey the correctness and sequence of actions during cooking, so we offer a video that shows in detail how to cook classic Ukrainian borscht:

Borsch with beets is deservedly considered one of the main traditional Russian dishes. Delicious, satisfying, healthy - it wins the heart of everyone who tries it for the first time. True, in order to get real pleasure from borscht with beets, it is very important to cook it correctly. This is not the case for all hosts. This article will present the 7 best step-by-step recipes for classic borscht that will not leave anyone indifferent, and readers will finally get the answer: how to cook borscht with beets to definitely please your husband.

Classic recipe for borscht with beets and cabbage

Perhaps this is the most popular step by step recipe classic borscht with beets in Russia. It is also present in the cuisines of other countries that were previously part of the Soviet Union.

If you want to know how to cook borsch with beets, the hostess, first of all, should get acquainted with the list of what she needs:

300 grams of pork or beef, depending on taste preferences;
cabbage fork;
300 grams of potatoes;
Bulgarian pepper;
200 grams of carrots and beets;
Greens, bay leaf, salt, sugar and other flavors are added at the discretion of the hostess.

First of all, the hostess should chop the meat finely. It is with this action that the step-by-step recipe for classic borscht begins. Chopped meat is sent to cook.

As soon as the broth boils, a leaf of lavrushka is added to it. Cooking should continue for about 30 minutes, but this does not mean that the hostess is inactive. At this time, she cuts the rest of the ingredients, putting the chopped vegetables to the meat.

Borscht with beets cannot do without this vegetable. While cooking continues, beets and carrots are fried on all sides in vegetable oil. Onion, pepper, granulated sugar and pasta made from fresh tomatoes are added to the same container. It takes about 20 minutes to simmer the resulting "cocktail".

After that, the finished frying is sent to the meat and begins to cook with it until the dish is completely ready.

A good housewife should not only know how to cook borscht with beets, but also how to properly serve it.

A dish poured for consumption should be decorated with chopped herbs. This will positively affect both appearance borscht, and to his taste.

Traditional step-by-step recipe for classic Ukrainian borscht

Ukrainian women believe that they know better than anyone in the world how to cook borscht with beets. It must be admitted that there is indeed logic in this.

Ukrainian women insist that in order to know exactly how to cook borscht with beets, you should purchase the following list of ingredients:

At least 700 grams of meat;
cabbage forks
2 potatoes;
3 tomatoes;
3 tablespoons of tomato paste;
large head of garlic;
A piece of fat;
Spices are added to taste.

The key difference from the first recipe in the Ukrainian counterpart, of course, is the presence of fat. Well, really, how to cook borsch with beets and cabbage and not use lard? Without him, Ukraine is nowhere ...

To know how to cook borscht with beets in Ukrainian, the first step is to thoroughly rinse the meat and put it in a three-liter cooking pot. Quickly chopped vegetables go there too. After the broth has reached a boil, it is worth reducing the heat to the minimum mark, but continue cooking for another couple of hours.

To determine whether the meat is ready, Ukrainians recommend simply poking it with a fork. When the meat seems soft enough, it can be removed and finely chopped.

Of fundamental importance is the shape of the cut potatoes. It needs to be cut into cube-shaped pieces, but the cabbage can be finely chopped without thinking about its shape.

Vegetables are fried together with peppers on the stove, while tomato paste is added to the pan in front of them, which guarantees a particularly rich taste of borscht. The stewing lasts at least 15 minutes, the most chopped greens are added to the vegetables.

When the roast is sent to cook with the meat, it is worth continuing cooking for some more time without adding fire. All flavorings are sent to the borscht after the fire is turned off.

Everyone who tried the result of a step-by-step recipe for classic borscht, common in Ukraine, admitted that Ukrainian women really know a lot about how to cook borscht with beets.

Recipe for borscht with beans and beets

The recipe for borscht with beans has been criticized more than once, but in the end it nevertheless gained wide popularity. For him, the hostess will need:

cabbage fork;
2 potatoes, 2 tomatoes;
100 grams of carrots and beets;
3 heads of garlic;
Red beans;
All spices and various flavors are added to the dish at the discretion of the hostess.

The word "vegetarian" immediately makes it clear that the recipe for borscht with beans implies the absence of meat in the dish.

First of all, the beans are soaked for several hours before cooking borscht. If, for some reason, you do not have time to soak it, it does not matter - you can always use store-bought beans canned in special jars.

After that, the beans are sent to a pot of water, put on fire. When the water boils, the fire level drops to the minimum mark. At this time, chopped vegetables are added to the pan: first potatoes, then slightly fried beets.

In parallel with this, vegetables are fried in a pan. When they go to the pan, it's time to stew tomatoes and garlic heads cut into tiny pieces.

Vegetables are chopped and get into the borscht with beets only last. In order for the dish to have a rich taste, housewives, who know well how to cook borscht with beets and cabbage, influence its taste with tomato paste. Yes, yes, you can’t do without it even in the recipe for borscht with beans, which also has a strong effect on the taste of the dish.

After all the ingredients are in the pan, cooking continues for another couple of minutes. Then the fire is turned off, and the borscht continues to infuse for at least an hour. Without this, the recipe for borscht with beans will lose a lot in its taste.

How to cook borscht in a slow cooker?

Housewives who know the step-by-step recipe for classic borscht love to experiment with cooking this dish. Using the slow cooker in the process is a great way to show everyone how to cook beetroot soup in a really original way.

The list of ingredients is not at all like the one in the recipe for borscht with beans. Much more it looks like a classic recipe for borscht with beets or its Ukrainian counterpart.

For cooking you will need:

300 grams of meat;
2 tomatoes, 2 garlic heads;
200 grams of cabbage;
4 potatoes;
1 beet, 1 onion;
Various flavors and spices are added at the discretion of the hostess.

This version of borscht with beets does not imply that the meat needs to be cut in a strictly defined way. In the process of cooking, you can show imagination, but it is better to cut the meat into small pieces - this way it will receive uniform processing from all sides.

The multicooker turns on the "Baking" mode, and the meat is kept in it for at least 20 minutes. In parallel with this, vegetables are cut, onions and garlic are carefully chopped. The chopped ingredients are sent to the slow cooker and stewed together with the meat for another quarter of an hour.

Then tomatoes and tomato paste are added to the dish, after another 15 minutes - finely chopped vegetables. At the last stage, roasting is filled with water.

Borscht with beets and the rest of the ingredients remains in the slow cooker for another hour with the “Extinguishing” mode turned on.

The sauerkraut experiment

For this type of borscht you will need:

Half a kilogram of meat - exclusively beef, pork is not suitable;
200 grams of sour cabbage;
100 grams of beets, onions and carrots;
2 potatoes;
Vinegar;
Spices, vegetable oil and salt is added to taste.

Few housewives know how to cook borscht with beets and cabbage. Many women are afraid to take risks when cooking and prefer fresh cabbage to sauerkraut. But she is able to refresh the bored perception of borscht in a very good way.

The meat is cut into small pieces and sent to the stove for cooking. When the water boils, the fire is reduced, but not to the minimum level, but to medium. This fire is maintained for another 1.5 hours. Salt is added a few minutes before the dish is fully cooked.

The hostess can cut all vegetables to her taste. If in the recipe for borscht with beans their size and shape really played a big role, then here they are not important.

Sauerkraut is washed with running water, it should be squeezed out of excess moisture with bare hands. Cabbage cleaned in this way is sent to a pan with vegetable oil and tomato paste, where it is processed for about 5 minutes.

After that, the cabbage is finally combined with all the vegetables. Roasting, cabbage and spices are added to the broth with meat in strict order. After that, the borsch is cooked for another 20 minutes, and it can be considered ready.

A step-by-step recipe for classic borscht suggests that you can serve borscht with sauerkraut, sprinkling it with plenty of herbs.

Beef as the main ingredient for borscht

Further, the reader's attention is invited to another recipe for classic borscht with meat. As with the previous dish, pork is not good for it. The only meat that will decorate this recipe is high-quality beef.

For cooking, the hostess will need:

500 grams of beef left on the bone;
2 potatoes, 2 beets, 2 onions;
1 carrot;
1 tablespoon of vinegar;
Spices and various flavorings are used at the discretion of the hostess.

The key difference between this recipe and the previous one is that the beef in it is not separated from the bone. Before starting cooking, thoroughly rinse the meat with running water and pour boiling water over it. This not only disinfects the product, but also relieves the hostess of the need to remove foam from the pan every 5 minutes of cooking.

Processed meat is placed in 4 liters cold water, in which lavrushka, onions and spices are already floating. After the broth is brought to a boil, it is worth keeping it on reduced heat for another 4 hours.

In parallel with this, large beets are divided into 2 halves and boiled in a separate container along with vinegar and sugar.

When the beets are ready, they should be removed from the pan, but do not rush to get rid of the beetroot broth - at the final stage of cooking, you can add it to the borscht if there is not enough water in it. Such a trick is familiar only to women who know in great detail the recipe for classic borscht with meat.

When the main work on borscht with beets is completed, you should proceed to the heat treatment of carrots and onions. They are cut into small pieces and fried in a pan for 5 minutes.

After 4 hours, the meat is taken out of the future soup and also cut into small pieces, and then returned back to the fire along with potatoes, roasted and parsley. All this is abundantly salted and kept on the stove for at least 7 minutes.

A step-by-step recipe for classic borscht suggests that it is better not to cut the beets with a knife, but simply rub them on a grater. Then it is processed over medium heat, mixed with tomato paste and added to borscht. The broth languishes on the stove for another 15 minutes, until the potatoes are completely cooked.

Garlic is added to such borscht after the end of cooking. The crushed garlic head is evenly distributed over the broth, and the borscht is left to soak and saturate with flavors for 30 minutes.

Navy borscht is an even more unique recipe than soup cooked in a slow cooker, or borscht with beans.

For its manufacture you will need:

Bones with a thin layer of meat;
200 grams of beets and carrots;
2 tomatoes, 2 onions;
cabbage fork;
4 potatoes;
Bacon;
Vinegar;
Bay leaf, herbs and granulated sugar are added at the discretion of the hostess.

Many cooks refuse this recipe because of its excessive specificity. Using meat bones instead of regular meat is a really bold experiment.

Housewives who do not know how to cook borscht with beets in a naval way think that this dish will never satisfy their men, not realizing that the small amount of meat on the bones is compensated by the presence of bacon, but in order to add the required fat content to the dish and nutritional value, even the bones do a great job.

The step-by-step recipe for classic naval borscht is very simple.

Meat bones mixed with vegetables are poured with 2 liters of cold water. You should wait until the broth boils. Most likely, a lot of foam will come out on it - it should be carefully removed. In the end, the fire level is reduced by 50%, the broth is not removed from it for at least an hour.

After 60 minutes, bacon and salt are added to the broth. To understand that the borscht is almost ready, you should pry off the bones with improvised means - if the meat fibers separate from them, then the bones can be removed. It is at this stage that the meat is separated from the bones, and the broth is slowly filtered through a colander.

For processing beets according to this recipe, a grater is not required. It would be best to cut it into thin strips and send it to the pan, into which vinegar and vegetable oil have already been poured. Strained broth is also added there. The mixture is simmered on fire for at least 60 minutes.

In parallel with this, vegetables are heat-treated in another pan. Then both roasts are combined, sugar is added to them, and all this is stewed on fire for another 20 minutes.

Cabbage and potatoes fall into the broth in the penultimate turn. The bay leaf and roast are added to the borscht after it has been brought back to a boil. The dish is kept at the minimum level of fire for another 15 minutes.

Before serving borscht, it is decorated with greens.

In this article, only 7 borscht recipes were presented. Housewives well versed in this matter know many more ways how to cook borscht with beets, how to cook borscht with beets and cabbage, how to diversify the recipe for borscht with beans, and at the same time not disappoint your man.

Since ancient times, there was a saying in Rus': "The way to a man's heart lies through his stomach." You can lay this route with a variety of culinary creations. However, according to men, it is borscht with beets that is a favorite dish for many of them. To have reason to be proud of herself, a woman must definitely learn how to cook it. And she uses one of the recipes described above for this, or she will invent her own way of how to cook borscht with beets, it’s up to her to decide.

Red borsch with beets and beef is good at any time of the year. This hearty and colorful first course quickly satisfies hunger, warms and pleases with delicious taste. It's hard to count how many versions there are now traditional dish: , less calorie and faster , refreshing, etc.

This time, for pleasant, subtle sweet and sour “notes”, we will add vinegar and granulated sugar to the vegetable dressing, and otherwise we will act according to the standard recipe.

Ingredients per 5 liter pot:

beef on the bone - about 700-800 g;
fresh cabbage - 300 g;
potatoes - 2-3 pieces;
dill - ½ bunch;
garlic - 3-6 teeth;
bay leaf - 1-2 pieces;
salt, allspice peas - to taste.

For frying:

onion - 1 large;
carrots - 1 large for frying (+ 1 carrot for meat broth);
beets - about 300 g;
vinegar 9% - 1 tbsp. a spoon;
sugar - 1-2 teaspoons;
tomato paste - 2 tbsp. spoons;
vegetable oil (refined) - 2-3 tbsp. spoons.

Red borscht with beets and beef recipe with photo

Fill the beef to the top with water, boil. Remove the resulting foam with a spoon, load one peeled carrot into the pan. Cook the broth without salt for about an hour and a half (until the beef is fully cooked). 15 minutes before the end of cooking, throw in bay leaves and peppercorns.
Carefully remove the boiled meat from the broth, put it in a separate bowl. Discard carrots and spices. We pass the broth through a fine sieve to get rid of small lumps and possible bone fragments. Pour into a clean saucepan and bring to a boil again. In the strained broth, we immerse the cabbage chopped into thin strips.
Next - peeled and cut into equal cubes of potato tubers. We do not put salt yet, so that the vegetables boil faster. Cook at a low boil for 15-20 minutes.
How to make a roast for red borscht with beets
In the meantime, we make vegetable frying for borscht. In a frying pan, pouring vegetable oil, fry finely chopped onion for a minute or two.
Next, add the remaining carrots, grated coarsely. Stirring, keep on fire for the next 3-4 minutes.
To the carrot-onion sauteing, lay out the beets, peeled and grated with large chips. We simmer for another minute, and then pour in the vinegar, sprinkle the vegetables with sugar and add the tomato paste. Pour in 2-3 ladles of meat broth, mix and simmer the mixed vegetables under the lid until fully cooked (about 20 minutes).
We shift the beetroot frying into a pan with already soft vegetables. The broth will immediately turn into a rich red color.
We divide the boiled meat into portions and lay it in an almost ready-made borscht. Simmer at a low boil, do not allow active seething! Finally, salt, take a sample, flavor with spices if desired.
At the end, we throw chopped garlic cloves and dill into the broth, after a couple of minutes we remove from heat.
We serve freshly brewed red borscht with beets, flavored with sour cream or just like that, adding a slice of fresh bread. Enjoy a hearty and warming first course!

Red borscht with beets and beef is ready! Enjoy your meal!

Red borscht is one of the most popular first courses on our table. The sight of a plate of hot fiery borscht invariably causes appetite and a desire to immediately sit down at the table. And later thank the hostess, who knows how to cook it, for the pleasure of eating.

Now let's look at how to cook beets properly. We will cook beets for such a soup in the two most common ways. And we will also tell you how to cook the right and tasty borscht.

Cooking recipe (name):

How to cook beets for borscht and borscht

Ingredients:

White cabbage, table beets, meat or meat products, tomato paste (puree)
Dill, parsley for the "bouquet", pepper, granulated sugar, onion, roots, fresh sour cream, salt

Recipe:

Cooking:

beetroot decoction

Prepared in the case when you are not satisfied with the color of the finished borscht and there is a desire to improve it. You will need left beet peelings, small beet tubers (thinly chopped or grated), pour hot water(500 grams of beets, a liter of water). Table vinegar (30 grams), bring only to a boil. Leave to infuse for half an hour under the lid, strain.

Preparing a meal

With this method, beets are prepared according to the first option. Chop fresh cabbage and scald with boiling water. Put to the beets (15 minutes before the end of its stewing), simmer until the vegetables are ready. The amount of fluid should be less.

Put ready-made vegetables, meat or meat products in a serving bowl, pour over the prepared broth and cook for 5-7 minutes. Beetroot infusion is not added.

Borscht with sauerkraut

If borsch is prepared according to this recipe, then sauerkraut is prepared in the same way as for cabbage soup from sauerkraut with meat (link to recipe).

Enjoy your meal! Happy holidays and happy days!

Real borscht must be prepared with beets. If borscht is your loved one's favorite first course, then you need to know how to cook beetroot borscht.

Be sure to try it, there is nothing complicated in cooking borscht with beets.

What you need for borscht with beets

If you are preparing the first course in a five-liter saucepan, then you need:

1. Meat (½ kilogram of beef or lean pork and 100 grams of lard).

- A small head of cabbage (about 1 kilogram)
- Beets (2 pieces of medium size)
- Onion (1 small head)
- Carrots (2 pieces of medium size)
- Potatoes (about ½ kilogram)
- Tomato paste (150 grams)

3. Spices:

- Salt and sugar (to taste)
- Ground black pepper (to taste)
- Greens (dill or parsley)
- Vinegar (½ tablespoon)
- Garlic (3-4 cloves)

Recipe for borscht with beets

We cut the meat into small pieces and cook for about two hours in a saucepan. In this case, it is necessary to remove the foam that forms on the surface of the broth during the cooking of meat.

During this time, prepare the vegetables. Onion cut into small cubes, carrots
grind on a grater. Put the bacon in the pan, when it starts to heat up, add the onion and fry it until golden brown. Then add carrots to the pan and fry over low heat with onions for 5 minutes.

Then add tomato paste and beets chopped on a coarse grater to the frying. Young beets can be grated raw. Boil the "older" beets for 30 minutes, and then chop. We also add vinegar to the pan so that the beets do not lose their beautiful color. Fry these vegetables for another 5 minutes.

Now we transgress to potatoes and cabbage. Peel potatoes and cut into small cubes. Shred the cabbage finely.

After the meat is cooked, first add potatoes and cabbage to the pan. We cook them until cooked. We choose the cooking time depending on the "age" of the vegetables. If the vegetables are young, 10 minutes will be enough. In other cases, increase the cooking time to 20 minutes.

Now it's time to "color" the borscht. Add the contents of the pan to the pan - vegetable frying, and cook everything together for another 10 minutes.

Before turning off the fire under the pan, put salt and sugar to taste, ground black pepper, chopped garlic and finely chopped greens into the borscht.

The first dish "Borscht with beets" is served with sour cream. Don't forget to buy it in advance. It is sour cream that will give the dish the taste of real borscht. Experienced hostesses who know how to cook beetroot soup , I advise you to cook it the day before eating, they say that borscht on the second day will acquire a more pronounced taste. Personally, I did not notice such a feature of this dish, but I will not argue with them. And I advise you to try!